Ingredients
Ingredients
- 2 Egg Yolks (pasteurized)
- ½ cup Vegetable Oil (soybean oil recommended)
- ½ to ¾ teaspoon Garlic Salt
Instructions
- Prepare the egg yolks: Start by placing the 2 pasteurized egg yolks into a clean bowl. Make sure your bowl and whisk or mixer attachments are dry and free from any grease, as this will help the mixture emulsify properly.
- Add the vegetable oil: Slowly add the ½ cup of soybean vegetable oil to the egg yolks. It is important to pour the oil gradually in a thin stream while whisking constantly to create a stable emulsion and achieve a smooth mayo butter consistency.
- Incorporate the garlic salt: Once the mixture becomes thick and creamy, stir in ½ to ¾ teaspoon of garlic salt according to taste. This will give the mayo butter its savory, garlicky flavor that’s essential for enhancing bánh mì and other dishes.
- Final mixing and adjustment: Continue whisking until fully combined. Taste and adjust garlic salt if needed. The final mixture should be thick, creamy, and spreadable. Transfer to a container and refrigerate for at least 30 minutes before using to let flavors meld.
Notes
- Use pasteurized egg yolks to reduce risk of foodborne illness while maintaining the rich yolk flavor.
- Slowly adding oil is crucial for proper emulsification and preventing the mayo from breaking.
- Adjust garlic salt according to preference to make it more or less garlicky.
- Store refrigerated in an airtight container and consume within one week for best freshness.
- This mayo butter is perfect as a spread for Vietnamese bánh mì sandwiches or as a tasty condiment for grilled meats and vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Vietnamese
